Pan-Roasted Salmon with Lime Butter and Creamy White Beans
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Ingredients1 h 12 m servings 756 cals
Original recipe yields 4 servings
- Mix butter, lime zest, lime juice, garlic, and salt together in a bowl. Spoon butter onto a large piece of plastic wrap; roll up into a log. Refrigerate until firm, 30 minutes to 1 hour.
- Season salmon with salt and pepper.
- Heat 2 tablespoons lime butter and olive oil in a cast iron skillet set over a camping stove. Cook salmon fillets, skin-side down, until crisp, about 3 minutes. Flip and cook until easily flaked with a fork, 1 to 2 minutes more. Transfer salmon fillets to a plate; top each fillet with 1 tablespoon lime butter.
- Heat 1 teaspoon lime butter in the skillet. Cook and stir shallot in the hot butter until softened, about 3 minutes. Stir in white beans and heavy cream; season with salt and pepper. Simmer until slightly thickened, 5 to 10 minutes. Remove from heat and stir in chives, mint, basil, parsley, and tarragon.
- Divide bean mixture among 4 serving plates; place 1 salmon fillet on top.
- Cook's Note:
- Lime butter will keep for 2 weeks in the refrigerator or up to 3 months in the freezer.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of lime butter. The actual amount of lime butter consumed will vary.
Per Serving: 756 calories; 44.8 g fat; 48.9 g carbohydrates; 41.3 g protein; 152 mg cholesterol; 495 mg sodium. Full nutrition